Join the Dougherty family for a good (or not-so-good) meal. We'll let you know which is which.

Tuesday, September 21, 2010

Creme de la creme

If you want a creamy and heavenly ice cream that you can't find at the grocery store, make this frozen cinnamon custard. It is truly divine. Eat it as the perfect complement to pie or cake, or just scarf it down by itself. Be sure to say "Mmm" with every bite. That's what we do.

In a large saucepan (at least 3 quarts), over medium heat, stir together sugar and milk. Bring to simmer. Meanwhile, use a fork to beat eggs into cream, then set aside. When milk simmers, pour eggs and cream into it. Cook, stirring constantly once it gets hot, until mixture is thick enough to coat the back of a metal spoon. This takes some time. You have to be patient and not turn the heat up much or it will burn. Remove from heat and stir in vanilla and cinnamon. Cool completely.

Use ice cream maker according to directions. For some reason, mine always takes double the time the directions say. The mixture should double in size and be thick and creamy. Pack it down in the can and freeze for several hours or overnight. It will become a delicious and decadent ice cream!